Makes 24 muffins (or even a few more)
4 ½ cups (20 ounces) all-purpose flour
1 ½ tablespoon baking powder
½ teaspoon baking soda
1 ¼ teaspoon salt
1 teaspoon ground nutmeg
1 ¾ cup whole milk, at room temperature
1 teaspoon vanilla extract
1 ¼ cups (10 ounces or 2 ½ sticks) unsalted butter, at room temperature
1 ¾ cup (12 ounces or 350 grams) granulated sugar
3 large eggs, at room temperature
1 cup granulated sugar
1 tablespoon ground cinnamon
½ cup (1 stick) unsalted butter, melted
MAKE THE MUFFINS
Preheat oven to 350 degrees and adjust the rack to the center.
Prepare muffin tins by generously buttering and flouring or coating well with nonstick pan spray. Be sure to grease the top surface of the pan so muffins pop out easily.
In a medium bowl, combine flour, baking powder, baking soda, salt, and nutmeg. Set aside.
In a medium bowl, whisk together milk and vanilla. Set aside.
Using a stand mixer or electric mixer, cream butter and sugar on medium-high speed until pale and fluffy. Add eggs one at a time, combining well after each addition and scraping down mixing bowl in between. With mixer on low speed, add dry and wet ingredients one third at a time, alternating between additions. Mix gently until just combined, scraping down bowl after each addition.
Fill prepared muffin tins one-third full (about 1/3 cup batter). Bake in preheated oven for 30-35 minutes, until golden brown and tops spring back when pressed.
Cool on baking rack. Meanwhile, in a wide, shallow bowl or pie pan, stir together sugar and cinnamon for topping. Melt butter.
Top with cinnamon sugar: Remove cooled muffins from pan, brush with melted butter and roll in cinnamon-sugar. Eat immediately; muffins keep well for a few days in a sealed container.
FROM GRAND CENTRAL BAKERY